13.05.2013 | Qihong Tu, Jinyin Chen, Juanhua Guo, Journal of Food Science, 2013

Abstract  In order to study its commercial value, antagonistic spectrum and storage application of YS‐1 Paenibacillus brasilensis were investigated in this paper. YS‐1 P. brasilensis showed obvious antifungal activity to 5 different fruit pathogens, which was of broad antagonistic ...

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06.05.2013 | Wenjie Liu, Clint D. Stevenson, Tyre C. Lanier, Journal of Food Science, 2013

Abstract Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating ...

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06.05.2013 | T. Stelk, L. Niemann, D.M. Lambrecht, J.L. Baumert, S.L. Taylor, Journal of Food Science, 2013

Abstract  Initial food industry testing in our laboratory using enzyme‐linked immunosorbent assay (ELISA) methods indicated that the darkest caramel color (class IV) unexpectedly contained traces of peanut protein, a potential undeclared allergen issue. Caramel production centers on the ...

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06.05.2013 | Hye‐Yeon Song, Wan‐Shin Jo, Nak‐Bum Song, Sea C. Min, Kyung Bin Song, Journal of Food Science, 2013

Abstract  Fresh‐cut apples are easily susceptible to browning and microbial spoilage. In this study, an edible coating prepared from Aloe vera gel containing antibrowning solution was applied to preserve the quality of fresh‐cut apples during storage. Fresh‐cut apples were treated with ...

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06.05.2013 | Devapriya Kundu, Richard Holley, Journal of Food Science, 2013

Abstract  The objectives of this study were to determine the effects of a low‐dose (≤1 kGy), low‐penetration electron beam on the sensory qualities of (1) raw muscle pieces of beef and (2) cooked ground beef patties. Outside flat, inside round, brisket and sirloin muscle pieces were used ...

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06.05.2013 | Dana E. Wong, Joey N. Talbert, Julie M. Goddard, Journal of Food Science, 2013

Abstract Active packaging is utilized to overcome limitations of traditional processing to enhance the health, safety, economics, and shelf life of foods. Active packaging employs active components to interact with food constituents to give a desired effect. Herein we describe the ...

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06.05.2013 | Dragana Kocevski, Muying Du, Jianquan Kan, Chengjun Jing, Ines Lačanin, Hrvoje Pavlović, Journal of Food Science, 2013

Abstract  Antifungal activity of Allium tuberosum (AT), Cinnamomum cassia (CC), and Pogostemon cablin (Patchouli, P) essential oils against Aspergillus flavus strains 3.2758 and 3.4408 and Aspergillus oryzae was tested at 2 water activity levels (aw: 0.95 and 0.98). Main components of ...

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02.05.2013 | Nasser A. Al‐Habsi, Fred J. Davis, Keshavan Niranjan, Journal of Food Science, 2013

Abstract  Crystallization must occur in honey in order to produce set or creamed honey; however, the process must occur in a controlled manner in order to obtain an acceptable product. As a consequence, reliable methods are needed to measure the crystal content of honey (ϕ expressed as kg ...

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29.04.2013 | Chunqiang Li, Youling L. Xiong, Jie Chen, Journal of Food Science, 2013

Abstract  In a fabricated then restructured meat product, protein gelation plays an essential role in producing desirable binding and fat‐immobilization properties. In the present study, myofibrillar protein (MFP) suspended in 0.15, 0.45, and 0.6 M NaCl was subjected to hydroxyl radical ...

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29.04.2013 | Jennifer E. Slemmer, Jessica M. Livingston‐Thomas, Katherine T. Gottschall‐Pass, Marva I. Sweeney, Journal of Food Science, 2013

Abstract  Beneficial health effects of cranberries (CBs) and wild blueberries (BBs), such as reduced levels of oxidative stress, have been demonstrated in feeding studies. These Vaccinium berries contain high levels of flavonoids; however, the bioavailability of flavonoids is generally ...

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